Slide 1

CLEANING & PERSONAL HYGIENE

Slide 2

AIMS OF THE TRAINING GUIDE

The aim of this training guide is to provide you with:-

• A general overview of areas which should be covered during cleaning

• A general overview of personal hygiene

• To provide you with a reference point as to which barbox guides are relevant for further information

Slide 3

TOPICS

• Reasons for Cleaning

• Cleaning and Disinfection

• Cleaning Schedules

• Waste Disposal

• Personal Hygiene

Slide 4

CLEANING

Slide 5

REASONS FOR CLEANING

• Pleasant and safe environment• Impress customers• Reduce contamination - bacterial hazards• Reduce contamination - physical/chemical hazards• Discourage pests• Legal requirement

Slide 6

CLEANING

BARBOX GUIDES

FOOD SAFETY - CLEANING AND DISINFECTION

CLEANING AND DISINFECTION

Slide 7

DETERGENT

REFER TO BARBOX GUIDE• Cleaning and Disinfection

Slide 8

DISINFECTANT

REFER TO BARBOX GUIDE• Cleaning and Disinfection

Slide 9

SANITISER

REFER TO BARBOX GUIDE• Cleaning and Disinfection

Slide 10

PROSECUTIONS

Slide 11

CLEANING AND DISINFECTION

Food Contact Surfaces

• Chopping boards

• Work surfaces

• Food utensils

• Plates

• Cutlery

• Food processors

Hand Contact Surfaces• Handles

- Door- Fridge freezer- Cupboard

• Taps• Switches

Surfaces requiring sanitising:

Slide 12

CLEANING EQUIPMENT

Remember to sanitise cleaning materials,

cloths, mops, brushes

Slide 13

CLEANING SCHEDULES Make sure you implement and maintain daily

and weekly cleaning schedules

Record in kitchen log book

DUE DILIGENCE PACK KITCHEN CLEANING SCHEDULE : DAILY

PREMISES NAME: ________________________________________________ WEEK COMMENCING: ____________________________

Equipment Details Product Used Sun Mon Tues Wed Thurs Fri Sat

Knives Clean & sanitise

Can Opener Clean & sanitise

Chopping Boards Clean & sanitise

Carving Area Clean & sanitise

Hand Contact Surfaces Clean & sanitise

Tables/ Benches Clean & sanitise

Wash Hand Basin Clean & sanitise

Oven(s) Clean handle & filters

Microwaves Clean & sanitise

Dishwasher Clean & sanitise

Boilers/ Steamers Clean & sanitise

Fridge/ Freezer Seals Clean & sanitise

Floors/ Drains/ Gulleys Remove debris, clean

Waste Bins Clean inside & outside

Sign off daily

Food contact surfaces, eg. chopping boards, to be cleaned and sanitised before each use.

Temperature probes to be cleaned and sanitised before and after each use.

Weekly sign off: ___________________________ Date: _____________

Slide 14

THE 80/20 RULE OF CLEANING

Slide 15

‘CLEAN AS YOU GO’

Don’t leave all your cleaning until the end!

Slide 16

WASTE DISPOSALInternal bins:

• Empty regularly• Use sack liner• Keep clean

External bins:• Close lids• Convenient position• Secure against pest entry• Keep bins and area clean• Regular collections

Slide 17

FOOD HANDLERS

Slide 18

PERSONAL HYGIENE

BARBOX GUIDE

GUIDE TO MANAGING PERSONAL HYGIENE

Slide 19

FOOD HANDLERS

• Humans are a source of bacteria e.g. staphylococcus aureus

• Humans can be a vehicle for cross-contamination

HANDS

GUT

Slide 20

WHEN TO WASH HANDS

• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Slide 21

HAND WASHING SINKS

• Must be provided with - hot and cold water- soap- drying facilities

• Must never be used for food preparation or washing up

Slide 22

MUST BE ACCESSIBLE…

You need to be able to get

to them!

Slide 23

HAND WASHING PROCEDURE

• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Remember - hands are the main vehicle involved in the transfer of bacteria

Slide 24

PERSONAL HABITS

• Nails short & clean - no false nails

• Cover cuts / wounds with waterproof plaster

• Jewellery - only sleepers and plain band acceptable, no other body piercing

• Do not eat or smoke in food areas

Slide 25

PERSONAL HABITS (continued)

• Do not spit or blow on glassware and cutlery

• Do not test food with your fingers

• Do not cough or sneeze over food, bite nails or pick your nose

Copyright Perry Scott Nash Associates Limited 25

Slide 26

PROTECTIVE CLOTHING

Clean coat, tunic or uniform plus head covering must be…

• CLEAN & washable

• Put on before handling food

• Kept away from outdoor clothes

• Not worn on the journey to work

Remember – it protects the food from YOU!!!

Slide 27

IF YOU ARE ILLDO NOT HANDLE FOOD

By law employees MUST inform their Manager of:

• SEE BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Slide 28

11 PERSONAL HYGIENE RULES

• BARBOX GUIDE TO MANAGING PERSONAL HYGIENE

Slide 29

LEGAL REQUIREMENT

The Food Hygiene Regulations state:

“Every person working in a food handling area shall maintain a high degree of personal cleanliness and shall wear suitable, clean and where appropriate, protective clothing”

Failure to comply can lead to YOU being fined up to £5,000